Author Notes: Buttery and blue, this cookie is a twist on the Scottish classic. Pack for picnics, serve with lemon sorbet or enjoy just on their own. Beware, it is impossible to eat just one! —Bow Hill Blueberries
Makes: 40 cookies
Prep time: 15 min
Cook time: 7 min
Ingredients
-
1
cup butter (2 sticks) at room temperature
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1/2
cup sugar
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1 3/4
cups flour
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1/2
cup Bow Hill Organic Heirloom Blueberry Powder
-
1/2
teaspoon kosher salt
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1
cup Bow Hill Organic Heirloom Dried Blueberries
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1
cup red wine
Directions
- Heat oven to 375°F.
- Macerate the dried blueberries in the red wine. Set aside.
- In a mixer with the paddle attachment, cream the butter and sugar.
- In a separate bowl, combine the flour, blueberry powder and salt.
- Drain the dried blueberries and fold into the butter mixture with the dried ingredients.
- Divide the dough in half. Roll into two cylinders, 1 ½ to 2 inches in diameter
- Wrap tightly in parchment paper and refrigerate a minimum of an hour.
- When firm, slice into ¼ inch rounds.
- Bake 7-8 minutes.
Photo by Susan Soltes